Friday, April 22, 2016

Sirloin and Parmesan Meat Loaf

I've had a subscription to Cooking Light for a very long time and I'm seldom disappointed when I try one of their recipes. Some may argue that meatloaf is meatloaf, but there are subtle differences and this version is a winner in my book.

Serves 8 (8 SP per slice)

1 tbs olive oil
2 cups chopped red onion
6 garlic cloves, minced
 1/2 cup ketchup, divided
1 3/4 lb 93% lean ground sirloin

1 1/2 cups whole wheat bread crumbs
1/4 cup chopped fresh basil
1 tbs spicy brown mustard
1 tsp kosher salt
1/2 tsp freshly ground pepper
3 oz freshly grated Parmesan cheese
2 large eggs

Preheat oven to 375 degrees.
Heat a large, nonstick skillet over medium high heat. Add oil, swirl to coat, then add onion and garlic and saute for 5 minutes. Cool slightly.

Combine onion mixture, 1/4 cup ketchup, and remaining ingredients in a large bowl. Mix just until combined.

Press mixture into a 9 X 5 loaf pan. Invert onto foil lined baking sheet and remove pan.

Bake at 375 for 45 minutes. Brush top with remaining 1/4 cup ketchup and cook for 10 minutes longer. Let stand 10 minutes, then slice into 8 pieces.
This is a robust meatloaf that is equally delicious served hot with mashed potatoes and carrots or lukewarm on a Brooklyn Bred bistro roll. The red onion and garlic is assertive, but not overly so, The combination of mustard and ketchup adds a nice balance and the grated cheese is just a subtle afterthought. I will definitely make this again.

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